Seasonal Produce: Mint

Unlike most herbs, versatile mint is widely used in both sweet and savory dishes. There are over 30 types of this perennial plant, the two most popular being peppermint and spearmint. Garden centers often carry exotic varieties, such as apple, lemon, ginger, pineapple and chocolate mint plants.

While green sprigs are often used for garnishing desserts and drinks, fresh mint is also a staple in the curries, chutneys, sauces, spring rolls, salads and shish kabobs of North Africa, the Middle East, India, Southeast Asia and the Mediterranean. Its refreshing flavor enhances lamb, poultry, vegetables, fruits, grains, drinks and desserts. Fresh mint is available year-round in supermarkets and is often sold in large bunches at farmer’s markets.

Purchasing

Select mint bunches that are brightly colored with fresh fragrant leaves and firm stems.
Avoid bunches with wilted, yellowed or blackened leaves.
Like most fresh herbs, mint is very perishable. For short-term storage, refrigerate in a sealed resealable plastic bag with 2 to 3 layers of paper towels for several days.
For longer storage, place the mint bunch in a container of water like a bouquet. Cover the top loosely with a plastic bag. Refrigerate for up to 1 week, changing the water in the container every 2 days.

Preparing

Wash mint just before using and blot dry with paper towels.
When chopping or slicing mint, make sure the leaves are thoroughly dry to prevent them from sticking to the knife. To chop, use a chef’s knife on a cutting board.
Like many fresh herbs, mint tastes best when added near the end of cooking time as it loses flavor when exposed to prolonged heat.
To substitute fresh herbs for dried, the general rule of thumb is a 3:1 ratio—use 3 times more fresh than dried.

Example:

Nutrition

Naturally fat-free, mint provides a flavor boost without adding calories, fat or sodium to your recipes.

Serving

Add mint leaves to mixed greens for a burst of refreshing flavor in tossed salads.
Stir chopped mint into soft cheeses, such as PHILADELPHIA Cream Cheese or goat cheese, along with other chopped fresh herbs for a delicious appetizer spread.
Sprinkle chopped mint over cooked vegetables, such as peas, carrots, green beans and beets.
Toss chopped mint into couscous, or grain dishes made with bulgur, rice or barley, for extra taste and eye appeal.
Blend a bit of chopped mint into your favorite potato salad for a fresh flavor twist.
Lamb, zucchini, cucumbers, cabbage, peas, tomatoes, fish, lemon and legumes are ingredients that complement the flavor of mint.